Cabbage soup with dried mushrooms

During Lent, believers follow strict dietary rules. For example, it is prohibited to consume meat, dairy products, eggs, and so on. Cabbage soup with dried mushrooms became one of the main dishes of this period. It is based on vegetable broth. Vegetables become a source of vitamins and energy.

1. Calories
   25,85 kcal
2. Protein
   0,57 gram
3. Fat
   1,42 gram
4. Carbohydrates
   2,76 gram
5. ~ Time
   2 H 20 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Dried porcini mushrooms

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   50 g
2. White cabbage

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   600 g
3. Carrot

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   120 g
4. Onions

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   100 g
5. Tomato

   ---

   
   100 g
6. Potato

   ---

   
   450 g
7. Water

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   3 l = 3000 g
8. Vegetable oil

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   60 ml = 60 g
9. Salt

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   to taste
10. Fresh greens

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    to taste

Steps:

1. 
   Wash the mushrooms well and soak them in cold water for 1 hour. Wash the cabbage, onions and carrots and chop them quite finely. Cut the tomatoes, like the peeled potatoes, into medium-sized cubes. Be sure to rinse the greens and dry them with paper towels. Grind.
2. 
   Prepare mushrooms and fry. Boil mushrooms in salted boiling water for 20 minutes. At this time, heat 2 tbsp. oil in a frying pan, add onion and fry until golden. When the mushrooms are ready, add them to the pan with the onions, add the carrots and tomatoes, and simmer for another 5 minutes. Place the fried vegetables on a plate.
3. 
   Prepare the cabbage. Add 1 tbsp to the pan where the vegetables were fried. oil and add shredded cabbage. Fry over medium heat for 15 minutes.
4. 
   Prepare the soup. Boil the water from the mushrooms. Add roast to it and add salt. Once boiling, add chopped potatoes. Cook for 20 minutes. Place the cabbage in the pan and cook for another 10 minutes over medium heat.
5. 
   Before serving, sprinkle the cabbage soup with dried mushrooms with fresh herbs.